3 serves of veg
- 2 small Lebanese cucumbers, peeled and finely diced
- 2 cups low-fat natural yoghurt
- 2 cloves garlic, crushed
- 2 tablespoons chopped mint, or 1 tablespoon dried mint.
- Gently squeeze excess moisture from cucumber in paper towels.
- Combine yoghurt, garlic and mint in a small bowl.
- Stir cucumber into yoghurt mixture.
- To serve as a raita dip with curry, remove garlic
Can be stored in the refrigerator for up to 3 days.
- Chopping board
- Large knife
- Paper towel